By freezing unused fresh herbs, you can enhance the flavour of your future cooking, help end food wastage and save yourself some money in the process!
Freezing herbs couldn’t be easier and what better way to prolong a home grown, or even a store-bought plant’s life!
To start the process, simply remove the leaves from the stems/branches and gently wash before leaving to dry on a flat tray (such as a baking tray). To freeze quickly, pop the flat tray straight in your freezer – this will prevent the herbs sticking together! Once frozen, the herbs can be stored in a plastic freezer bag, freezer safe container, or even a glass jar. This will enable you to select the correct amount of herbs required, when preparing your meals in the coming weeks and months!
Another popular (and space saving) method for freezing herbs is to store in ice cube trays. This can be done by simply adding water – once chopped – and positioning the herbs into the individual sections, or alternatively, blending with a few tablespoons of olive oil to create a delicious paste!
Herbs that freeze particularly well:
Basil, Coriander, Chives, Dill, Lemongrass, Mint, Oregano, Parsley, Sage, Tarragon, Thyme.
Extra Info & Tips:
1. It is worth noting that while frozen herbs do retain their flavour, their colour can change/darken so they will not be suitable for garnishing dishes.
2. Take a second to label your herbs before placing in the freezer – trust us when we say that its almost impossible to identify particular species when frozen!
3. Frozen herbs generally don’t need to be thawed, so pop straight in your cooking from frozen for that extra boost of flavour!Back